This article explores the advantages and disadvantages of the open kitchen concept, while offering concrete solutions for its implementation—striking a balance between guest experience, operational efficiency, and staff comfort.
Until the 1980s, the epitome of fine dining was the traditional French restaurant. Dishes were prepared by renowned chefs behind closed kitchen doors, brought out on a trolley, and unveiled at the table beneath a cloche. The popularity of open kitchens reflects a broader cultural shift in how we perceive gastronomy. It also mirrors the evolution of… more
Published on 10 April 2025 by Anna Richter.
The hotel industry is constantly evolving and facing numerous challenges, including increased competition and a quest for authenticity and sustainability. More and more travellers seek a unique experience where every detail tells a story. As an interior architect, having worked on hotel projects in Berlin and Sydney, as well as being a customer myself, I look for spaces that are not just aesthetically pleasing, but that contribute to creating a complete experience of the destination.
The hotels where we stay are no longer seen simply as places of transit. The preferred hotel experience is… more
Published on 13 March 2025 by Anna Richter.
Following is a journey through the history of colours, their symbolism, and their practical applications in the field of architecture. The psychology of colours examines their effect on human behaviour and emotions. Colours are not merely a visual experience but also a psychological, symbolic, or even mystical one. They carry meanings that differ according to location, artistic period, historical context, or cultural background: “each culture possesses its own colour palette, its own symbolic interpretation, its own reading grid and codes, its own infatuations or rejections” as one hears at Liaigre.
Interest in colours and their organisation goes back thousands of years. The ancient Egyptians and Greeks already attributed symbolic meanings to colours. Blue was associated with … more
Published on 16 January 2025 by Anna Richter.
Lighting is an essential component of any successful restaurant design. It is a powerful tool that shapes the experience: it directly influences the behaviour of both customers and staff, the perception of food, but most importantly, the length of a customer’s stay. The goal is to create lighting that subtly sets the tone of a space without becoming the centre of attention.
Indeed, investing in appropriate lighting can positively impact the business’s revenue. Of course, not all restaurants are alike, and the objectives of a fast-food establishment differ from those of an intimate, high-end venue. The lighting design will support the concept chosen by the owner. Lighting then becomes an expression of… more
Published on 19 December 2024 by Anna Richter.